On a small plate with a fork blend all ingredients together well and transfer to a sheet of wax paper. Using wax paper as an aid, shape butter into a 4-inch-long log and wrap. Chill butter 1 hour long, or until firm. Bearnaise butter may be made 5 days ahead and kept chilled, wrapped tightly. Prepare grill. Bring steaks to room temperature and rub lightly with oil. Season steaks with salt and pepper and grill on a rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare meat. (Alternatively, steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.) Serve steaks topped with slices of bearnaise butter. Serves 4. Gourmet August 1994
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|Serving Size: 1 Serving (720g)|
|Recipe Makes: 1|
|Calories from Fat: 2767 (90%)|
|Amt Per Serving||% DV|
|Total Fat 307.5g||410 %|
|Saturated Fat 172.1g||861 %|
|Monounsaturated Fat 97.2g|
|Polyunsanturated Fat 11.3g|
|Cholesterol 858mg||264 %|
|Sodium 283.3mg||10 %|
|Potassium 1481.3mg||39 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 1.9g|
|Protein 81.9g||117 %|
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Calories per serving: 3083
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